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Andhra Pradesh Land Titling Act


Sucker

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On 4/21/2024 at 10:14 AM, Sucker said:

 

yellow pulkas are trying very hard to mislead voters again and again desperately (to win election) with false info about this new Title system accusing Jagan is going to swallow the ALL the properties in ap (is that possible even in movies??). illiterate caste pulkas like naga babu have already started spreading false info about this and now this silly video again.

Title Guarantee is the system used worldwide to guarantee ownership of properties and it is the RIGHT system. property ownership in India is on 40 types of presumptive records with multiple departments and the ownership is NOT guaranteed even by the government stating that you are the owner of your property. Title guarantee is a single conclusive record that is guaranteed by the govt and insurance companies. India had plans to bring the system across all states for decades and at least by 2024 and ap is not an exception. Andhrites should be glad that it is coming to their state earlier than tg.

Advocate Sunil Kumar About Land Title Guarantee Act || Legal Advice For Land || Socialpost Legal

 

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8 hours ago, Sucker said:

 

is he the same prithvi who sung and danced to Jagan's tunes in the past against CBN and screaming "JAI JAGAN, JAI YSR, RAJANNA ZINDABAD, YSR ZINDABAD,JOHAR YSR..."? another oosaravelli package star!

:emoji-lol:

Manduloda Ori Mayaloda
Mandu loda, Ori maya loda
Mama rara, Kuppam chinna vada

the song is very COOL by the way...

దుమ్ములేపుతున్న పృథ్వి సాంగ్ | YSRCP Leader 30 Years Prudhvi Song about chandrababu & Jagan | TNN

 

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ఈ సారి వైసిపి గెలిచింది అంటే మిరూ కష్టపడి కొన్న ఆస్తి మీది కాదు అంతే, మీకు అర్థం అవుతుందా ?

 

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*****Breaking News***** అంతా అయిపొయింది. Land Titling Act 29.04.2024, సోమవారం నుండి ఎంపిక చేసిన 16 సబ్ రిజిస్ట్రార్ కార్యాలయల పరిధిలో స్థిరాస్తుల కొనుగోలుదారులకు ఒరిజినల్ దస్తావేజులు కాకుండా కేవలం జిరాక్స్ కాపీలు మాత్రమే ఇచ్చేందుకు ఆదేశాలు జారీ...

 

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12 hours ago, Sucker said:

 

ఈ సారి వైసిపి గెలిచింది అంటే మిరూ కష్టపడి కొన్న ఆస్తి మీది కాదు అంతే, మీకు అర్థం అవుతుందా ?

 

12 hours ago, Sucker said:

*****Breaking News***** అంతా అయిపొయింది. Land Titling Act 29.04.2024, సోమవారం నుండి ఎంపిక చేసిన 16 సబ్ రిజిస్ట్రార్ కార్యాలయల పరిధిలో స్థిరాస్తుల కొనుగోలుదారులకు ఒరిజినల్ దస్తావేజులు కాకుండా కేవలం జిరాక్స్ కాపీలు మాత్రమే ఇచ్చేందుకు ఆదేశాలు జారీ...

 

it's not an act by Jagan but from the central govt to implement it all over India for decades. AP is lucky to have it sooner (many other states have already started work on this). land survey is required before implementing the new system.

it is a paperless titling system to avoid multiple registrations where the government gives guarantee to the title holder in case of any disputes or fraud. the system is most secure and is followed by many countries around the world for centuries (except 3rd world countries like India) which will eliminate court cases and fraud and reduce crime by storing all the info in a single place instead of 40 different documents and 4-5 different departments in the current flawed system which does not guarantee ownership but the new titling system does.

the current system of original paper documents, etc. is worthless and useless as it do NOT guarantee ownership because the property can be sold/registered to MULTIPLE owners easily. even Charminar can be sold/purchased without any issues in the current system!! can you believe that? land titling system overcomes those issues and many more.

even cbn would have implemented if he was in power and taken a huge credit for it self-proclaiming as a "visionary" but now doing false propaganda against Jagan to mislead the public and voters to win the election desperately one last time in his last ditch effort and make as much money through scams as possible before he retires. well, when the party leader is spreading negative news against Jagan, what would yellow pulkas do other than follow the leader like sheep and spread the same false info knowingly that it is false info?

many people don't know that even cbn cannot cancel the act if he comes into power.

YCP should inform the public of the new system's benefits over old system which would embarrass cbn and pulkas to no end yet another time in front of the voters which would be another backfire in the recent past like the volunteer system, pensions, deaths, stone attack, bhuteshwari's foul mouth against Dalits...

 

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Land Titiling: ల్యాండ్ టైటిలింగ్ యాక్ట్ ను రాష్ట్రంలో అమలు చెయ్యం: ధర్మాన

29-04-2024 Mon 13:18 | Andhra

న్యాయపరమైన క్లియరెన్స్ వచ్చాకే అమలుపై ఆలోచిస్తామని వెల్లడి

రాష్ట్రంలో సమగ్ర భూ సర్వే కొనసాగుతోందని వివరణ

అత్యాధునిక టెక్నాలజీతో, పూర్తి అక్యూరసితో సర్వే జరుగుతోందన్న మంత్రి

cr-20240429tn662f4d8f3e995.jpg

ల్యాండ్ టైటిలింగ్ యాక్ట్ ను రాష్ట్రంలో అమలు చేయబోమని ఏపీ రెవెన్యూ, స్టాంప్ లు, రిజిస్ట్రేషన్ శాఖల మంత్రి ధర్మాన ప్రసాదరావు స్పష్టం చేశారు. ఈ చట్టాన్ని కేంద్ర ప్రభుత్వం తీసుకొచ్చిందని గుర్తుచేస్తూ.. న్యాయపరంగా క్లియరెన్స్ వచ్చాకే రాష్ట్రంలో అమలుపై ఆలోచిస్తామని వివరించారు. ఈమేరకు సోమవారం శ్రీకాకుళంలో మీడియాతో మాట్లాడుతూ.. ల్యాండ్ టైటిలింగ్ యాక్ట్ పై విపక్ష నేతలు తప్పుడు ప్రచారం చేస్తున్నారని ఆరోపించారు. కేంద్ర ప్రభుత్వం తీసుకొచ్చిన ఈ చట్టాన్ని మిగతా రాష్ట్రాలు ఎలా అమలు చేస్తాయో ఏపీలో కూడా అదేవిధంగా అమలుచేస్తామని, అదికూడా న్యాయపరంగా క్లియరెన్స్ వచ్చాకే అమలు చేస్తామని వివరించారు. వందేళ్ల క్రితం రాష్ట్రంలో భూ సర్వే జరిగిందని, ఇప్పటి వరకూ మరే ప్రభుత్వం కూడా సర్వే చేపట్టలేదని గుర్తుచేశారు. ఈ క్రమంలోనే భూ సంస్కరణలు అమలు చేసేందుకు వైసీపీ ప్రభుత్వం నడుం బిగించిందని తెలిపారు. రాష్ట్రంలో 17 వేల రెవెన్యూ గ్రామలు ఉండగా.. అందులో 4 వేల రెవెన్యూ గ్రామాల్లో ఇప్పటికే సర్వే పూర్తయిందని వివరించారు.

లేటెస్ట్ టెక్నాలజీతో సర్వే..
అత్యాధునిక సాంకేతిక పరిజ్ఞానం ఉపయోగించి పూర్తిస్థాయిలో అక్యూరసీతో సర్వే నిర్వహిస్తున్నట్లు మంత్రి చెప్పారు. మిగతా 13 వేల గ్రామాల్లో సర్వే పనులు వివిధ దశలలో ఉన్నాయని, సర్వే మొత్తం పూర్తయ్యాక రాష్ట్రంలో ల్యాండ్ రికార్డులు అప్ డేట్ చేస్తామని తెలిపారు. ప్రతీ రెవెన్యూ గ్రామంలో ఆఫీసును ఏర్పాటు చేసి, పూర్తిగా కంప్యూటరీకరణ చేస్తామని చెప్పారు. దీంతో గ్రామంలో కొత్తగా ల్యాండ్ రిజిస్ట్రేషన్ జరిగితే డాక్యుమెంట్ ఆధారంగా ఆటోమేటిక్ గా మ్యుటేషన్ పూర్తవుతుందని వివరించారు. ప్రతిపక్షాల ఆరోపణలపై ఈ సందర్భంగా మంత్రి మండిపడ్డారు. ఐదేళ్ల పాలనలో రైతులకు ఒక్క మేలు కూడా చేయని వారు ఇప్పుడు జగన్ మంచి చేస్తుంటే విమర్శిస్తున్నారని ఫైర్ అయ్యారు. ఈ చట్టంతో పేదల భూమిని జగన్ లాక్కుంటాడని ఆరోపించడం దుర్మార్గమని, ప్రతిపక్ష నేతల మాటలకు జనం నవ్వుకుంటున్నారని ధర్మాన చెప్పారు. ఈ సందర్భంగా ల్యాండ్ టైటిలింగ్ యాక్ట్ కు న్యాయపరమైన క్లియరెన్స్ వచ్చాకే పూర్తిస్థాయిలో అమలు చేస్తామని మంత్రి ధర్మాన వివరించారు. 

ఏమిటీ చట్టం..?
ఏపీ ల్యాండ్ టైటిలింగ్ యాక్ట్- 2022 ప్రకారం ఆస్తి సర్వే చేసి ఎవరి పేరు మీద నమోదు చేస్తారో వారిదే స్థలం, ఇల్లు, పొలం, గట్రా. ఇలా నమోదైన భూములపై వివాదం నెలకొంటే వీఆర్ వో నుంచి సివిల్ కోర్టుల దాకా ఎవరూ జోక్యం చేసుకునే వీలులేదు. సివిల్ కోర్టులో దావా వేసే వీలుండదు. వీటికి సంబంధించిన వివాదాలను పరిష్కరించే బాధ్యత టైటిల్ రిజిస్ట్రేషన్ ఆఫీసర్ దే.. ఈ తీర్పు నచ్చకపోతే ల్యాండ్ టైటిలింగ్ అప్పీలేట్ ఆఫీసర్ దగ్గరకు వెళ్లే అవకాశం ఉంటుంది. అక్కడా న్యాయం జరగలేదని భావిస్తే ఇక నేరుగా హైకోర్టును ఆశ్రయించాల్సిందే.

...

Complete article

Land Titling Act - Sakshi TV LIVE | Today's Telugu News LIVE | సాక్షి టీవీ లైవ్

 

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Details of Land Titling act- జగనన్న ప్రభుత్వంపై అబద్దాలాడితే ప్రజల చేత చెప్పుదెబ్బలు తప్పవు బాబు

 

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ల్యాండ్‌ టైటిలింగ్‌ యాక్ట్‌ అసలు నిజాలు! | YNR Clear Analysis On Land Titleling Act | Journalist YNR

even lawyers are behind this false propaganda by yellow batch because there won’t be any land disputes after implementing Land Title system, lawyers would lose work and income!

 

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begging for 10 years chance so he can rob the state for 10 years lol. what does he think for himself?? just because people watch his movies and attend his meetings, he presumes they will vote for him (even though he lost in the past).  deposits return ayye laga chusko ra first!

:emoji-lol:
ఒక్క ఛాన్స్ ఇవ్వండి, మీకు నచ్చకుంటే దిగిపోతాను | Pawan Kalyan Sincere Request to AP People

 

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Land Titleing Act | ల్యాండ్ టైటిలింగ్ భూ దొంగ జగన్..? | @BhavaniMedia

 

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Political Allegations on A.P Land Titling act and facts to be considered in proposed bill| KDS

 

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finally yellow pulka batch is admitting land titling act is ok (just like the stone attack which they initially mocked as staged and later admitted) as it is also being implemented by many other states (as they cannot keep fooling everybody forever desperately to win election) but now targeting Jagan's photo on the passbooks as cover drives to do damage control lol. many governments put their leader's photos on official docs and even websites. this is followed even in usa where a secretary of state's photo is put on sos website and communications. cbn would have done the same thing - only on a larger scale.

but cbn mentioning and criticizing strongly land titling act as land grabbing scheme by Jagan in tdp's manifesto is recorded and documented in the history forever as a deceptive and desperate attempt by cbn to mislead the voters which will not be taken lightly by voters. this is in addition to the recent backfires on tiller driver, being born as a sc/st, bhuteshwari's abusive words on Dalits, stone attack, trying to convince people the stone attack as fake and later admitting there was indeed an attack, volunteers, pensions, deaths... which are all .25 pawala attempts/claims/edits going to work against tdp. 2-3 seats kuda kastame tdp ki this time.

even if cbn comes to power (is that even possible??), he would continue with the land titling act - but only to grab as much land as possible (in the name of land titling act) using benamis before he retires.

ninnu nammam babu 🤣

 

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AP Govt Advisor Ajay Kallam about Land Titling Act | CM Jagan |@SakshiTV

 

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CM YS Jagan Clarity On Land Titling Act : PDTV News

people are getting clarity on what bogus accusations chandrababu made in his kichidi manifesto desperately to win election stating Jagan would swallow people's lands in the name of land titling act that was recorded and documented in the history forever!

PAAYE 😀

 

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this is a SLIPPER-SHOT to all tdp yellow pulkas who are still spreading false propaganda about this act as land-grabbing act to fool voters desperately to win election. this land titling act will secure your land forever for any number of years - even if you are not in India - unlike the current flawed system that can get your land grabbed even if you live near your land!! the only reason pulkas and cbn want this act to be canceled is because they want to use the current flawed system to grab more lands as the new titling act will prevent them from doing fraudulent kabzas.

in a couple of days when this lawyer does a seminar that will be broadcast on all tv channels for voters info, tdp pulkas will get embarrassed one more time for having tried to fool voters with false info that will be yet another backfire.

Advocate Sairam About TDP Comments On AP Land Titling Act 2023 : PDTV News

 

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land data exists on 40 different records and 5-6 departments but still they don't give any guarantee of ownership because these were created decades ago for the purpose of paying "taxes". the new land titling act will make the government stand as a guarantee and the insurance will pay for any fraud which include - conclusive title, title guarantee and title insurance.

yellow pulkas are talking like they know everything lol 😂

ల్యాండ్ టైటిలింగ్ చట్టం అంటే ఏమిటి ? Advocate Sunil Kumar About Land Titling Act | Telugu Popular TV

advocate Sunil Kumar played an important role in devising the land titling act years ago.

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YELLOW media for a reason!

PAAYE :emoji-lol:

one more boomerang that backfired for false propaganda against tdp

EC should disqualify tdp/jsp from elections and be done with it!

Election Commission Serious over Chandrababu and Pawan Kalyan | Land Titling Act |@SakshiTV

 

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tdp does not want land titling act because they want to kabza as much land as possible using the flaws and loopholes in the current old system!

Sajjala Ramakrishna Reddy Given Clarity On Land Titling Act | AP News | @SakshiTV

 

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tdp does not want land titling act because they want to kabza as much land as possible using the flaws and loopholes in the current old system!

Sajjala Ramakrishna Reddy about Land Titling Act | Chandrababu | YSRCP |@SakshiTV

 

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SLIPPER SHOT TO PK, CBN, PAPPU, KOOTAMI

govt employees and lawyers are also spreading false info because they will be deprived of bribes and income from cases

గేషన్ కార్డుకు 500 తీసుకు నే వెదవలకు రెవిన్యు దగ్గర ఉన్న బ్రోకర్లకు రిజిస్ట్రేన్ ఆఫీస్ బ్రోకర్లకు మంటపుట్టే పాలసీ వస్తే ఎవరీకైనా కడుపుమంటా ఉండదా

Ycp chala useful panulu chesthundi.. Kani ycp leader prajalaku explain cheyyatam lo fail avuthunnaru... Evvani theliani prajalu Opposite parties tdp bjp and jsp vallu chese aropanalu baga spread avuthunnai and nammuthunnaru

పావలాగడి భయం ఏంటంటే 82 ఎకరాలు లింగమనేని దగ్గర నుంచి కమ్మరావతిలో తీసుకొన్నాడు అది ఎక్కడ బయటపడిపోద్దో అని వాడి భయం

35,000++ ఎకరాలు కామరావతి అనే పేరుతో కబ్జా చేసినప్పుడు లెగలేదే నీ నోరు పావలా

Land Digital Registration | Land Titling Act

 

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ల్యాండ్ టైట్లింగ్ యాక్ట్ అంటే ఏంటి? ప్రతి ఒక్కరూ తప్పకుండా చూడాల్సిన వీడియో!

 

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CID FIR Files On Chandrababu, Lokesh | Land Titling Act | IVR Calls | AP Elections 2024 | @SakshiTV

 

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Conclusive Land Titling

Why in News

Recently, as many States have failed to send in their feedback on a Model Bill on Conclusive Land Titling , the Centre has warned that their agreement would be presumed. The Bill was prepared by the NITI Aayog.

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Key Points

  • Land Titling:
  • Current System in India/Presumptive Land Titling:
    • About:
      • India currently follows a system of presumptive land titling. It means that land records are maintained, with information on possession, which is determined through details of past transactions.
    • Ownership:
      • It is established on the basis of current possession.
    • Registration:
      • Registration of land is actually a registration of transactions, such as sale deeds, records of inheritance, mortgage and lease.
      • Holding registration papers does not actually involve the government or the legal framework guaranteeing the ownership title of the land.
  • Conclusive Land Titling:
    • About:
      • Under a conclusive land titling system, land records designate actual ownership.
    • Ownership:
      • The title is granted by the government, which takes the responsibility for accuracy.
    • Dispute Settlement:
      • Once a title is granted, any other claimant will have to settle disputes with the government, not the title holder.
    • Compensation:
      • The government may provide compensation to claimants in case of disputes, but the title holder is not in any danger of losing ownership.
  • Need and Benefits of Conclusive Land Titling:
    • Reduce Litigations:
      • The conclusive system will drastically lower litigation related to land.
        • According to a 2007 World Bank study on ‘Land Policies for growth and poverty reduction’, land-related disputes accounted for two-thirds of all pending court cases in India.
        • A NITI Aayog study on strengthening arbitration estimated that disputes on land or real estate take an average time of 20 years in the courts to be resolved.
    • Reduced Risk:
      • Once conclusive titling is in place, investors who want to purchase land for business activities will be able to do so without facing the constant risk that their ownership may be questioned and their entire investment may go to waste.
        • Right now, because land titles are based on transactions, people have to keep the entire chain of transaction records, and a dispute on any link in that chain causes ambiguity in ownership.
    • Reduction in Black Marketing:
      • Ambiguity in ownership also results in a black market for land transactions, which deprives the government of taxes.
    • Speeding up Development:
      • Land disputes and unclear titling also create hurdles for infrastructure development and housing construction, leading to costly delays and inefficiency. In cities, urban local bodies depend on property taxes that can be levied properly only if there is clear ownership data available.
      • Long-running court cases currently create hurdles for investment in many sectors of the economy.
    • Facilitation of Easy Credit:
      • In rural areas, the need is even more acute. Access to agricultural credit is dependent on the ability to use land as collateral.
      • Without being able to prove their ownership of land and access formal credit from banks, small and marginal farmers are often left at the mercy of unscrupulous moneylenders, entrenching themselves in a mountain of debt.
  • Model Bill on Conclusive Land Titling:
    • Power to State Governments:
      • It will provide state governments power to order for establishment, administration and management of a system of title registration of immovable properties.
    • Land Authorities:
      • Land Authorities to be set up by each State government, which will appoint a Title Registration Officer (TRO) to prepare and publish a draft list of land titles based on existing records and documents.
        • This will be considered a valid notice to all potential claimants interested in the property, who will have to file their claims or objections within a set period of time.
      • If disputing claims are received, the TRO will verify all the relevant documents and refer the case to a Land Dispute Resolution Officer (LDRO) for resolution. 
        • However, disputes which are already pending in courts cannot be resolved in this way.
      • Having considered and resolved all the disputed claims, the Land Authority will publish a Record of Titles.
    • Land Titling Appellate Tribunals:
      • Over a three-year period, these titles and the decisions of the TRO and the LDRO can be challenged before Land Titling Appellate Tribunals, which will be set up under the law.
      • After a three-year period, entries in the Record of Titles will be considered conclusive proof of ownership.
    • Special Bench of High Court:
      • A special bench of High court shall be designated to deal with appeals against the orders passed by the Land Titling Appellate Tribunal.
  • Challenge:
    • The biggest challenge is that land records have not been updated for decades, especially in rural and semi-urban areas.
    • Land records are often in the name of the grandparents of the current owner, with no proof of inheritance.
    • Unless they are based on updated records, conclusive land titles could create even more problems.

Way Forward

  • Comprehensive village-level surveys with community involvement are a necessary precursor to the land titling process. Relying on current records or even satellite imagery will not provide the same accuracy as actual, on-the-ground, local surveys.
  • It is imperative that the country has an integrated system or repository of land record for urban and rural areas which comprehensively covers agricultural, infrastructure, residential and industrial land.

...

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Why does India need conclusive land titling?

Does India need to change the land ownership process, and what are the hurdles in implementing it?

farm

Pune, 19/05/2020: A young farmer ploughs soil in a farm land with the help of bullocks at Khed-Shivapur village near Pune city on May 19, 2020. Farmers have started ploughing land as the monsoon season will begin in June month for farming purpose. Photo:Jignesh mistry.

The story so far: The Centre wants to reform the country’s land markets through a fundamental legal and procedural shift in how land titles are awarded. In 2020, even as laws for farm reform and labour code reform were being enacted, the government’s think tank, NITI Aayog, took steps to initiate land reforms. A Model Bill on Conclusive Land Titling was sent to States and Union Territories last June seeking their comments. In September, after many States failed to send in their feedback, the Centre warned that their agreement would be presumed.

How does the current system work and what will change in the new system?

India currently follows a system of presumptive land titling. This means that land records are maintained, with information on possession, which is determined through details of past transactions. Ownership, then, is established on the basis of current possession. Registration of land is actually a registration of transactions, such as sale deeds, records of inheritance, mortgage and lease. Holding registration papers does not actually involve the government or the legal framework guaranteeing the ownership title of the land.

On the other hand, under a conclusive land titling system, land records designate actual ownership. The title is granted by the government, which takes the responsibility for accuracy. Once a title is granted, any other claimant will have to settle disputes with the government, not the title holder. Further, under conclusive land titling, the government may provide compensation to claimants in case of disputes, but the title holder is not in any danger of losing ownership, says agricultural economist T. Haque, who chaired the Special Cell on Land Policy at NITI Aayog which recommended a shift to conclusive titling in a 2017 report.

Why is conclusive land titling needed?

The main advantage is that a conclusive system will drastically lower litigation related to land. According to a 2007 World Bank study on ‘ Land Policies for growth and poverty reduction ’, land-related disputes accounted for two-thirds of all pending court cases in India. A NITI Aayog study on strengthening arbitration estimated that disputes on land or real estate take an average time of 20 years in the courts to be resolved.

“Right now, because land titles are based on transactions, people have to keep the entire chain of transaction records, and a dispute on any link in that chain causes ambiguity in ownership,” says Dr. Haque.

He says the potential impact is extensive. “Once conclusive titling is in place, investors who want to purchase land for business activities will be able to do so without facing the constant risk that their ownership may be questioned and their entire investment may go to waste,” he says, noting that the spectre of long-running court cases currently stifles the appetite for investment in many sectors of the economy. “The idea is to promote an active land market,” he adds.

Land disputes and unclear titling also create hurdles for infrastructure development and housing construction, leading to costly delays and inefficiency. In cities, urban local bodies depend on property taxes that can be levied properly only if there is clear ownership data available. Ambiguity in ownership also results in a black market for land transactions, which deprives the government of taxes.

In rural areas, the need is even more acute. Access to agricultural credit is dependent on the ability to use land as collateral. Without being able to prove their ownership of land and access formal credit from banks, small and marginal farmers are often left at the mercy of unscrupulous moneylenders, entrenching themselves in a mountain of debt.

What does the model Bill propose?

The Bill circulated by the NITI Aayog in 2020 calls for Land Authorities to be set up by each State government, which will appoint a Title Registration Officer (TRO) to prepare and publish a draft list of land titles based on existing records and documents. This will be considered a valid notice to all potential claimants interested in the property, who will have to file their claims or objections within a set period of time.

If disputing claims are received, the TRO will verify all the relevant documents and refer the case to a Land Dispute Resolution Officer (LDRO) for resolution. However, disputes which are already pending in courts cannot be resolved in this way.

Having considered and resolved all the disputed claims, the Land Authority will publish a Record of Titles. Over a three-year period, these titles and the decisions of the TRO and the LDRO can be challenged before Land Titling Appellate Tribunals, which will be set up under the law. After a three-year period, entries in the Record of Titles will be considered conclusive proof of ownership. Further appeals can only be taken up in High Courts.

What are the difficulties?

“The biggest challenge is that land records have not been updated for decades, especially in rural and semi-urban areas. Land records are often in the name of the grandparents of the current owner, with no proof of inheritance. Unless they are based on updated records, conclusive land titles could create even more problems,” says Dr. Haque. He says comprehensive village-level surveys with community involvement are a necessary precursor to the land titling process. Relying on current records or even satellite imagery will not provide the same accuracy as actual, on-the-ground, local surveys. However, local governments have not been provided with the resources or manpower to conduct such surveys, says Dr. Haque. If surveys are not conducted, the onus falls on village claimants, many of whom have no access to documentation, to proactively challenge the titling during the three-year period.

...

Complete article

See also:

Model Bill on Conclusive Land Titling

Having a ‘title’: what it means in real estate

Land Policies for growth and poverty reduction

The Encumbrance Certificate: Everything you need to know

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      This summer has been so harsh with mercury soaring and shooting through the roof!
      Here are a dozen summer drink recipes to keep you cool and hydrated..
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      Here's a simple and refreshing recipe for a summer juice called "Citrus Sunrise Juice":
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      2 oranges 2 grapefruits 2 lemons 2-3 tablespoons honey or sugar (optional) Ice cubes Fresh mint leaves for garnish (optional) Instructions:
      Wash the oranges, grapefruits, and lemons thoroughly under running water. Cut each fruit in half and juice them using a citrus juicer or a manual juicer. If you don't have a juicer, you can also use a handheld citrus reamer or simply squeeze the fruits by hand. Once all the fruits are juiced, strain the juice through a fine mesh sieve to remove any pulp or seeds. If desired, sweeten the juice with honey or sugar. Start with 2 tablespoons and adjust according to your taste preferences. Stir the sweetener into the juice until it's fully dissolved. Fill serving glasses with ice cubes and pour the citrus juice over the ice. Garnish each glass with a fresh mint leaf for an extra burst of flavor and aroma. Serve immediately and enjoy the refreshing and tangy taste of Citrus Sunrise Juice! This citrus juice is not only delicious but also packed with vitamin C and other essential nutrients, making it a perfect choice for staying hydrated and refreshed during the summer months. Feel free to customize the recipe by adjusting the sweetness or adding other citrus fruits such as limes or tangerines.
       
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      Here's a refreshing and simple recipe for a summer drink called "Watermelon Mint Cooler":
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      Here's a simple and delicious recipe for a refreshing mango juice:
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      2 ripe mangoes, peeled and chopped (about 2 cups) 2 cups chilled water 2-3 tablespoons sugar or honey (adjust to taste) Juice of 1 lime or lemon (optional, for added tartness) Ice cubes Fresh mint leaves for garnish (optional) Instructions:
      In a blender, combine the chopped mangoes, chilled water, and sugar or honey. Blend the mixture until smooth and well combined. If you prefer a thinner consistency, you can add more water. Taste the mango drink and adjust the sweetness by adding more sugar or honey if needed. If you prefer a tangier flavor, you can also add the juice of one lime or lemon. Once you're satisfied with the taste, add a few ice cubes to the blender and blend again briefly to chill the drink. Pour the mango drink into serving glasses. Garnish each glass with fresh mint leaves for an extra burst of freshness and aroma. Serve the mango drink immediately as a refreshing beverage to enjoy on a hot day. Feel free to customize your mango drink by adding a pinch of cardamom powder or a splash of rose water for additional flavor. You can also blend in some yogurt or coconut milk for a creamier texture. Enjoy the tropical goodness of homemade mango drink!
       
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      Start by preparing the pineapple. Cut off the top and bottom of the pineapple, then stand it upright and slice off the tough outer skin. Cut the pineapple into chunks, discarding the core. Place the pineapple chunks in a blender or food processor. Blend the pineapple until smooth. If the mixture is too thick, you can add a little water to help it blend more easily. Alternatively, you can strain the blended pineapple through a fine mesh sieve or cheesecloth to remove any pulp, if desired. Taste the pineapple juice and adjust the sweetness if needed by adding sugar or honey to taste. Blend again to combine. Once you're satisfied with the taste, pour the pineapple juice into serving glasses filled with ice cubes. Garnish each glass with fresh mint leaves for a burst of freshness, if desired. Serve the pineapple juice immediately as a refreshing and tropical beverage. Feel free to customize your pineapple juice by adding other fruits such as mango or lime for a tropical twist. You can also blend in some coconut water or ginger for added flavor. Enjoy the sweet and tangy goodness of homemade pineapple juice!
       
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      Ingredients:
      Assorted fresh fruits (such as oranges, apples, pineapples, grapes, berries, mangoes, etc.) Water or ice cubes Sugar or honey (optional, to taste) Lemon juice (optional, for added tartness) Instructions:
      1. Wash and prepare your chosen fruits. Peel and remove seeds or pits as needed.
      2. Cut the fruits into smaller pieces that will fit into your juicer or blender.
      3. If using a juicer:
      Pass the fruits through the juicer according to the manufacturer's instructions to extract the juice. Collect the fresh juice in a pitcher or container. 4. If using a blender:
      Place the fruit pieces in the blender along with a little water or ice cubes. Blend until smooth. Strain the blended fruit mixture through a fine mesh sieve or cheesecloth to remove any pulp or seeds, if desired. Collect the fresh juice in a pitcher or container. 5. Taste the fruit juice and adjust the sweetness if necessary by adding sugar or honey, stirring until dissolved.
      6. For added tartness, you can squeeze some fresh lemon juice into the fruit juice and mix well.
      7. Chill the fruit juice in the refrigerator for at least 30 minutes before serving, or serve immediately over ice.
      8. Garnish with a slice of fruit or a sprig of mint, if desired.
      Enjoy your refreshing homemade fruit juice! Experiment with different fruit combinations to create your favorite flavor combinations. You can also add a splash of sparkling water or coconut water for a fizzy twist.
       
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      2 cups milk 3-4 tablespoons rose syrup (adjust to taste) 1-2 tablespoons sugar (optional) 1/4 teaspoon cardamom powder (optional) A few drops of rose water (optional) For Assembling Falooda:
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      1/2 cup falooda sev (thin vermicelli) Water, for boiling Ice water, for rinsing 1/4 cup soaked sabja seeds (sweet basil seeds) Rose syrup, for drizzling For Garnish (optional):
      Chopped mixed nuts (almonds, pistachios, cashews) Cherries or fruit slices Instructions:
      1. Prepare Lassi:
      In a blender, combine plain yogurt, milk, sugar, and cardamom powder. Blend until smooth and creamy. Taste the lassi and adjust the sweetness if needed by adding more sugar. Transfer the lassi to a pitcher and refrigerate until ready to serve. 2. Prepare Falooda:
      Boil water in a pot and add falooda sev. Cook according to package instructions until the sev is soft but still holds its shape. Drain the cooked falooda sev and rinse it under cold water or ice water. Set aside. 3. Assemble Lassi Falooda:
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      Ingredients:
      1 cup rose petals (washed and cleaned) 4 cups water 1 cup sugar (adjust to taste) 1/2 teaspoon cardamom powder 1/2 teaspoon saffron strands (optional) 1-2 tablespoons rose water Ice cubes Fresh mint leaves for garnish (optional) Instructions:
      In a saucepan, bring 4 cups of water to a boil. Add the washed rose petals to the boiling water. Let it simmer for 5-7 minutes. Turn off the heat and allow the rose water to cool down to room temperature. Once cooled, strain the rose water using a fine mesh sieve or cheesecloth to remove the rose petals. Press the petals gently to extract all the flavor. Return the strained rose water to the saucepan and place it back on the stove over medium heat. Add sugar to the rose water and stir until the sugar completely dissolves. Let it simmer for another 5 minutes, stirring occasionally. Add cardamom powder and saffron strands (if using) to the syrup. Stir well to combine. Turn off the heat and let the syrup cool down. Once the syrup has cooled, add rose water and mix well. Transfer the prepared Rose Sharbat to a clean glass bottle or jar and store it in the refrigerator until chilled. To serve, fill a glass with ice cubes and pour the chilled Rose Sharbat over the ice. Garnish with fresh mint leaves (optional) and serve immediately. Enjoy your homemade Rose Sharbat, a delightful and fragrant summer cooler! Adjust the sweetness and flavorings according to your taste preferences. You can also add a splash of lemon juice for a tangy twist.
       
      Bonus recipe (if you wanna keep things simple)..
      13. Banana Juice recipe
      You cannot go wrong with this simple Banana Juice. It doesn't need any sugar.
      Ingredients:
      2-3 bananas Ice cubes Water Instructions:
      Peel bananas and cut them into 2-3 pieces each. Place the banana pieces in the blender along with ice cubes and a little water. Blend until smooth. Serve it immediately Enjoy your homemade banana juice.
       
      Here are a few summer drink recipe videos for your inspiration..
      మండే వేసవినుండి ఉపశమనం కోసం 4రకాల డ్రింక్స్😋 Summer Drinks At Home👌Refreshing Lemon Drinks In Telugu
       
      రెండేని||ల్లో హెల్దీగా చేసుకొనే 6సమ్మర్ డ్రింక్స్😋 Healthy Sugar free Summer Drink Recipes In Telugu
       
      శరీరంలోని వేడిని తగ్గించే కర్బూజ షర్బత్ | Refreshing Body Cooler Muskmelon Sharabath For Summer Days
       
      శరీరంలోని వేడిని చల్లబరిచే సోంపు షర్బత్ | Refreshing Body Cooling Saunf Sharbat For Summer Days
       
      రోస్ షర్బత్ | How to make Rose Sharbath in Telugu || Vismai Food summer cool drinks recipe
       
      Lemon Punch | మళ్ళీ మళ్ళీ తాగాలనిపించే లెమన్ జ్యూస్ | How To Make Lemon Juice
       
      Watermelon sorbet🤩| Watermelon Used in New Method 😋🍉 |Summer Watermelon Recipes🌞| #asmr
       
      వేసవిలో జిల్ జిల్ జిగా జిగా అనిపించే జల్జీరా పొడి | Beat the Heat: Refreshing Jaljeera-Summer Drinks
       
      వేడితాపాన్ని తగ్గించుకోవడానికి మజ్జిగని ఇలా రెండు రకాలుగా చేసుకోండి | Masala Buttermilk In Telugu
       
      ఒంట్లో వేడిని క్షణాల్లో మాయం చేసే హెల్దీ డ్రింక్😋 Healthy Summer Drink Recipe👌 Coconut Juice Recipe
       
      నిమ్మకాయలతో 2 ని||ల్లో ఇలా రోజుకోరకంగా చేసుకొని హెల్థ్య్ గా తాగండి | 4 Lemon drinks| Summer Recipes
       
      4 షర్బత్ రెసిపీలు | 4 Sharbat Recipes | Summer Special Homemade Cool Drinks @HomeCookingTelugu
       
      వేసవిలో కడుపుని చల్లగా ఉంచే 6రకాల లస్సీలు😋 Summer Special Street Style Sweet Lassi Recipes In Telugu
       
      Mango Lassi| Mango Yogurt Smoothie| వేసవిలో కడుపుని చల్లగా ఉంచే మాంగో లస్సీ😋| Summer Special Lassi
       
      Sabudana Drink | Ramzan Special Drink | Summer Drink Recipe | Refreshing drink recipe

      Healthy sugarcane juice
       
    • Madhuri
         0 comments
      Here's a simple and flavorful recipe for Paneer Curry:
      Ingredients:
      250g paneer, cubed 2 tablespoons oil or ghee 1 onion, finely chopped 2 tomatoes, finely chopped 1 green chili, slit (optional) 1 tablespoon ginger-garlic paste 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon garam masala powder Salt to taste 1/4 cup fresh cream (optional) Fresh coriander leaves for garnish Instructions:
      Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Add chopped tomatoes and green chili. Cook until the tomatoes become soft and mushy. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and cook for a couple of minutes until the spices are fragrant. Add cubed paneer to the pan and gently mix it with the masala. Pour in 1/2 to 1 cup of water to adjust the consistency of the curry. Add salt according to taste. Let the curry simmer for 5-7 minutes on low heat, allowing the flavors to meld together and the paneer to absorb the spices. If using fresh cream, add it to the curry and mix well. Simmer for another minute. Garnish with fresh coriander leaves. Serve hot with naan, roti, rice, or any Indian bread of your choice. Enjoy your delicious homemade paneer curry! You can adjust the spices and consistency according to your taste preferences.
      Here are a few videos for your inspiration..
      నోట్లో వెన్నలా కరిగిపోయే హోటల్ స్టైల్ పనీర్ గ్రేవీ కర్రీ😋Paneer Curry In Telugu👌Paneer Masala Recipe
       
      పక్కా ఢాబా స్టైల్ పనీర్ కర్రీ👉అన్నం,చపాతీ,రోటి లోకి👌గా తినేయచ్చు😋 Dhaba Style Paneer Curry Telugu
       
      ఎక్కువ మసాలాలు లేకుండా చపాతీలోకి త్వరగా చేసుకొనే సూపర్ కర్రీ😋 Paneer Bhurji Gravy👌Dhaba Style Recipe
       
      కాజు పన్నీర్ మసాలా ఇలా చెయ్యండి రైస్ చపాతీ దేనిలోకినా అదిరిపోద్ది Kaju Paneer Curry
       
      Paneer Masala Dhaba Style Recipe in Telugu | Paneer Masala | Paneer Recipes | Paneer Curry
       
    • Madhuri
         0 comments
      Sambar is a delicious South Indian dish made with lentils, vegetables, tamarind, and a unique blend of spices. Here's a traditional recipe for making sambar:
      Ingredients:
      For Sambar Powder:
      2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon chana dal (split chickpeas) 1 tablespoon urad dal (split black gram lentils) 1 teaspoon fenugreek seeds 4-5 dried red chilies (adjust to taste) 1/2 teaspoon whole black peppercorns 1/2 teaspoon mustard seeds 1/4 teaspoon turmeric powder For Sambar:
      1 cup toor dal (pigeon peas), rinsed and soaked for 30 minutes 2 cups mixed vegetables (such as carrots, potatoes, drumsticks, eggplant, pumpkin), chopped 1 small lemon-sized ball of tamarind, soaked in warm water 2 tomatoes, chopped 1 onion, chopped 2-3 green chilies, slit 1 tablespoon jaggery or sugar (optional) A handful of fresh curry leaves 2 tablespoons oil or ghee 1 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds A pinch of asafoetida (hing) Salt to taste Fresh coriander leaves for garnish Instructions:
      1. Prepare the Sambar Powder:
      Dry roast coriander seeds, cumin seeds, chana dal, urad dal, fenugreek seeds, dried red chilies, black peppercorns, and mustard seeds in a pan until fragrant and lightly browned. Allow the roasted spices to cool, then grind them into a fine powder along with turmeric powder. Set aside. 2. Cook the Toor Dal:
      Pressure cook the soaked toor dal with enough water until soft and mushy. Mash the cooked dal well and set aside. 3. Prepare the Tamarind Extract:
      Soak the tamarind in warm water for about 15 minutes. Squeeze the tamarind to extract the juice and discard the pulp. 4. Make the Sambar:
      In a large pot or kadai, heat oil or ghee over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter. Add chopped onions and slit green chilies. Sauté until onions turn translucent. Add chopped tomatoes and cook until they turn soft and mushy. Add the mixed vegetables and cook for a few minutes. Pour the tamarind extract into the pot. Add salt and jaggery (if using). Let it simmer until the vegetables are almost cooked. 5. Add the Sambar Powder:
      Stir in the prepared sambar powder and mix well. Cook for a couple of minutes to allow the flavors to blend. 6. Add Cooked Toor Dal:
      Add the mashed toor dal to the pot and mix well. Adjust the consistency by adding water if needed. 7. Finish the Sambar:
      Add fresh curry leaves and a pinch of asafoetida (hing) to the sambar. Let it simmer for a few more minutes until the flavors meld together. 8. Garnish with fresh coriander leaves and remove from heat.
      Your delicious and aromatic sambar is ready to be served! Enjoy it hot with steamed rice, idli, dosa, or any South Indian delicacy of your choice. Adjust the spice levels and consistency according to your taste preferences.
      Here are a few videos for your inspiration..
      సాంబార్ ఎప్పుడు చేసిన ఒకేలా రుచిగా రావాలంటే😋Sambar Recipe In Telugu👌How To Make South Indian Sambar
       
      అసలైన ఆంధ్రా సాంబార్ అన్నంలో పోసుకుని తింటే ఉంటద్ధి.... Andhra Sambar Recipe Telugu
       
      Function Style Sambar😋 ఎప్పుడు చేసిన సాంబార్ పర్ఫెక్ట్ టేస్టీగా రావాలంటే..👌| Sambar Recipe in Telugu
       
      తమిళ అమ్మాయి చేసిన తమిళనాడు సాంబార్ ఈజీగా కుక్కర్లో👌😋|
       
      పెళ్లిళ్ల సాంబార్ రుచి కోసం ఇవి టిప్స్ | Wedding style sambar recipe at home in Telugu@Vismai Food
       
      Hotel Style Tiffin Sambar |టిఫిన్ ఏదైనా ఈ సాంబార్ తో కమ్మగా తృప్తిగా తినేయచ్చు| Sambar Recipe Telugu
       
    • Madhuri
         0 comments
      Rasam is a flavorful South Indian soup made with tamarind, tomatoes, spices, and herbs. It's often served as a part of a meal or consumed as a soothing drink. Here's a simple recipe for making rasam:
      Ingredients:
      1 small lemon-sized ball of tamarind 2 medium-sized tomatoes, chopped 2 tablespoons pigeon peas (toor dal), cooked and mashed (optional) 1 teaspoon cumin seeds 1 teaspoon black peppercorns 1 teaspoon mustard seeds 2-3 dried red chilies 1 sprig curry leaves 1/2 teaspoon turmeric powder 1 tablespoon ghee or oil Salt to taste Fresh coriander leaves for garnish Instructions:
      Soak the tamarind in 1 cup of warm water for about 15 minutes. Squeeze the tamarind to extract the juice and discard the pulp. In a blender, grind the cumin seeds, black peppercorns, mustard seeds, and dried red chilies into a coarse powder. In a pot, add the chopped tomatoes, tamarind juice, mashed pigeon peas (if using), turmeric powder, and salt. Bring it to a boil and then simmer for about 10-15 minutes until the tomatoes are soft and mushy. Add the ground spice powder to the pot and mix well. Allow it to simmer for another 5 minutes. In a small pan, heat the ghee or oil. Add the curry leaves and let them splutter. Pour this tempering over the rasam and mix well. Garnish the rasam with fresh coriander leaves. Serve hot as a soup or as an accompaniment to rice. Enjoy your delicious and comforting homemade rasam! You can adjust the consistency and spiciness according to your preference by adding more water or adjusting the amount of spice.
      Here are a few videos for your inspiration..
      టమాటో రసం| easy tomato rasam recipe | How to make tomato rasam telugu| Tomato rasam by vismai food
      10M views
       
      టమాటో రసం 5 ని||ల్లో 👉ఇలా పెడితే రుచి అదిరిపోద్ది😋| Tomato Rasam In 5 Mins | Tomato Rasam In Telugu
       
      టమాటో మిరియాల రసం అదిరిపోయే రుచితో👉జలుబు దగ్గులకి మంచి ఉపశమనం | Tomato Pepper Rasam In Telugu
       
      Rasam without tomatoes
      ప్రతి రోజు నేను ఇంట్లో చేసేటటువంటి రసం అన్నం పక్కన పెట్టి రసమే తాగేస్తారు Daily Rasam Recipe Telugu
      10M views
       
    • Madhuri
         0 comments
      Making a birthday cake from scratch can be a delightful experience. Here's a basic recipe for a simple vanilla birthday cake:
      Ingredients:
      For the cake:
      2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, softened 2 large eggs 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar or lemon juice) 2 teaspoons vanilla extract For the frosting:
      1 cup unsalted butter, softened 4 cups powdered sugar 2-3 tablespoons milk or heavy cream 1 teaspoon vanilla extract Food coloring (optional) Instructions:
      Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the milk or cream and vanilla extract, and beat until light and fluffy. If desired, add food coloring to achieve the desired color. Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a layer of frosting over the top of the first layer. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Decorate the cake with sprinkles, candles, or any other decorations of your choice. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and serve the birthday cake to celebrate! Feel free to customize your birthday cake by adding different flavors, fillings, or decorations according to your preferences and the birthday person's tastes. Enjoy the celebration!
      Here are a few videos for your inspiration..
      ఎలాంటి క్రీం లేకుండా అన్నిఇంట్లోవుండేవాటితోనే ఈజీగాఇలా Birthday Cake చేసే..👌😋| Lockdown Eggless Cake
       
      ఒవేన్ బీటర్ బటర్ లేకుండా మిక్సీ పట్టిచేసే సాఫ్ట్ స్పాంజి కేక్😋Vanilla Sponge Cake Recipe In Telugu
       
      వీడియో చూస్తే chocolate కేక్ చేయడం ఇంతా ఈజీ నా అని మీరే అంటారు | Eggless Chocolate cake Without oven
       
      EGGLESS SPONGE CAKE|Super Moist & Spongy|ఎగ్ లేకుండా ఎంతో సులభంగా బేకరీ కంటే బెస్ట్ కేక్ గారంటీ
       
      స్పాంజీ కేక్ ఓవెన్ లేకుండా ఎగ్గు వేయకుండా ఇంట్లోనే ఈజీగా తయారు చేసుకోవచ్చు EGGLESS SPONGE CAKE
       
      ఒవేన్ లేకుండా మిక్సీలో బేకరీ స్టైల్ ఎగ్ లెస్ స్పెషల్ కేక్😋 Eggless Vanilla Cake Recipe Without Oven
       
      పిల్లలు కేక్ అడిగినప్పుడు, స్వయంగా మీ చేతులతో మీరే ఇలా హెల్తీగా కేక్ చేసి పెట్టండి 😋 |Ravva cake
       
    • Madhuri
         0 comments
      Ugadi Pachadi is a traditional dish made during Ugadi, the Telugu and Kannada New Year festival celebrated in South India. It symbolizes the different flavors of life - sweet, sour, salty, bitter, and tangy, representing the different experiences one encounters throughout the year. Here's a simple recipe to make Ugadi Pachadi:
      Ingredients:
      1 small raw mango, peeled and diced 1 tablespoon tamarind pulp 3 tablespoons jaggery (adjust to taste) 1 tablespoon neem flowers (optional) 1 tablespoon chopped fresh coconut (optional) 1/2 teaspoon ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground mustard seeds 2 cups water Salt to taste Instructions:
      In a small bowl, soak the tamarind pulp in 1/4 cup of warm water for about 10-15 minutes. Then, strain the tamarind water and discard any solids. In a saucepan, combine the diced raw mango with 1 cup of water. Bring it to a boil and then simmer until the mango pieces are soft and cooked through. Add the tamarind water to the cooked mango along with jaggery. Stir well until the jaggery is dissolved. Cook for a few more minutes until the mixture thickens slightly. In a separate small pan, dry roast the neem flowers for a minute or two until they become slightly crispy. If using, add them to the mango-tamarind mixture. Add chopped coconut (if using), ground black pepper, ground cumin, ground mustard seeds, and salt to the mixture. Mix well. Adjust the consistency of the pachadi by adding water if necessary. It should have a semi-thick consistency. Let the Ugadi Pachadi cool down to room temperature before serving. Serve Ugadi Pachadi as a part of your Ugadi feast or celebration. It can be served either as a side dish or as a dessert. Enjoy the unique flavors of Ugadi Pachadi, symbolizing the various facets of life!
      Here are a few pachadi and festival specials videos for your inspiration..
      శాస్త్రీయమైన నిజమైన ఉగాది పచ్చడి | Traditional Ugadi Pachadi recipe | Ugadi pachadi @VismaiFood
       
      అసలైన ఉగాది పచ్చడి👉శాస్త్రం ఉగాది పచ్చడి ఎందుకు తినమంటుంది🤔 Ugadi Pachadi In Telugu😋 Ugadi Recipes
       
      నోరూరించే ఉగాది స్పెషల్ రెసిపీస్👉ఈటిప్స్ తో ఇలా ఈజీగా పర్ఫెక్ట్ గా చేసేయచ్చు| Ugadi Special Recipes
       
      ఉగాది స్పెషల్ రెసిపీస్ ఎక్కువ శ్రమలేకుండా సింపుల్గా చేసుకోండి Ugadi Special Recipes Telugu
       
      Here are some of the best Muggu/Rangoli patterns for Ugadi..
       
      Post your recipe requests in this blog post as comments..
       
    • Madhuri
         0 comments
      Hyderabadi Bagara Rice is a flavorful and aromatic rice dish from the Hyderabadi cuisine, known for its rich taste and spices. It goes well with anything like chicken, mutton, potatoes, vankaya, gutti vankaya, etc. Here's a simple recipe and method to make Bagara Rice:
      Ingredients:
      1 cup Basmati rice 2 cups water 2 tablespoons ghee or oil 1 onion, thinly sliced 2-3 green chilies, slit lengthwise 1-inch piece of ginger, finely chopped 2-3 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to taste) 1 teaspoon garam masala powder 1/2 tablespoon Shah Jeera seeds (REQUIRED) 1/2 tablespoon black pepper 5 cloves 5 green cardamom pods 1 black cardamom 1 cinnamon stick Salt to taste Chopped coriander leaves for garnish (REQUIRED) Chopped mint leaves for garnish (REQUIRED) Fried onions for garnish (optional) NOTE: If the ingredients marked as REQUIRED above are not available, make Bagara Rice some other time when they are available. These are MUST.
      Instructions:
      Wash the rice under running water until the water runs clear. Soak the rice in water for about 30 minutes. Drain and set aside. Heat ghee or oil in a deep pan or pressure cooker over medium heat. Add Shah Jeera seeds, cloves, green cardamom, black cardamom, black pepper and cinnamon stick. Sauté for a minute until fragrant. Add sliced onions to the pan and sauté until they turn golden brown. Add chopped ginger, minced garlic, and slit green chilies. Sauté for a couple of minutes until the raw smell disappears. Add chopped coriander and mint leaves Add turmeric powder, red chili powder, and garam masala powder. Mix well and cook for another minute. Add the drained rice to the pan and gently stir to coat the rice with the spices. Pour water into the pan and add salt according to your taste. Stir gently. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let the rice cook for about 15-20 minutes or until the rice is fully cooked and the water is absorbed. If using a pressure cooker, cook for 1 whistle on medium heat. Once the rice is cooked, remove the pan from the heat and let it sit covered for a few minutes. Fluff the rice gently with a fork. Garnish with chopped coriander leaves and fried onions, if using. Serve hot Bagara Rice with your favorite curry or raita. Enjoy your delicious and aromatic Bagara Rice!
      Here are some videos for your inspiration:
      Bagara Hua Khana | బగారా అన్నం | తెలంగాణా పెళ్ళిళ్ళ స్పెషల్ | వెజ్ నాన్ వెజ్ కర్రీ లోకి పర్ఫెక్ట్
       
      TELANGANA FAMOUS MUTTON CURRY & BAGARA RICE by @PICHEKKISTABOBBY
       
      ఘుమ ఘుమలాడే హైదరాబాదీ స్టైల్ బగారా రైస్ Hyderabadi Style Bagara Rice Telugu
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Here's a simple and delicious recipe for Vegetarian Fried Rice:
      Ingredients:
      2 cups cooked rice (preferably leftover rice, chilled) 2 tablespoons vegetable oil 2 cloves garlic, minced 1 small onion, finely chopped 1 carrot, diced 1 bell pepper (capsicum), diced 1/2 cup frozen peas 2 green onions, thinly sliced 2 tablespoons soy sauce 1 tablespoon oyster sauce (optional) Salt and pepper to taste 2 eggs, beaten (optional, for egg fried rice) Sesame oil (optional, for flavor) Instructions:
      If using eggs, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour the beaten eggs into the skillet and scramble them until cooked through. Remove the scrambled eggs from the skillet and set aside. In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and chopped onion. Sauté until the onion becomes translucent and fragrant. Add diced carrots, diced bell pepper, and frozen peas to the skillet. Stir-fry for a few minutes until the vegetables are tender-crisp. Add cooked rice to the skillet. Break up any clumps of rice with a spatula and stir-fry with the vegetables until heated through. Drizzle soy sauce and oyster sauce (if using) over the rice mixture. Stir well to combine and evenly distribute the sauces. If using scrambled eggs, return them to the skillet. Stir-fry everything together until well mixed. Season the fried rice with salt and pepper to taste. If desired, drizzle a little sesame oil over the rice for added flavor. Garnish the vegetarian fried rice with sliced green onions. Serve hot as a main dish or as a side dish alongside your favorite Chinese or Asian-inspired meal. Enjoy your homemade vegetarian fried rice! Feel free to customize the recipe by adding other vegetables such as broccoli, mushrooms, or corn. Adjust the seasoning according to your taste preferences.
      Here are a few videos for your inspiration:
      వెజ్ ఫ్రైడ్ రైస్| veg fried rice | How to make veg fried rice by vismai food| fried rice recipe
       
      వెజ్ ఫ్రైడ్ రైస్👉రెస్టారెంట్ టేస్ట్ తో 10ని||లో రెడీఅయిపోతుంది👌 Vegetable Fried Rice In Telugu
       
      Street Style Veg Fried Rice|వెజ్ ఫ్రైడ్ రైస్|ప్రతీ వీధి చివర బండి మీద చేసే రుచికరమైన ఫ్రైడ్ రైస్
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Vegetarian dum biryani is a flavorful vegetarian version of the traditional biryani, where fragrant basmati rice and assorted vegetables are cooked together with aromatic spices. Here's a recipe to make Vegetarian dum biryani:
      Ingredients:
      For Marination:
      2 cups mixed vegetables (such as carrots, beans, cauliflower, peas), chopped 1 cup plain yogurt 2 tablespoons ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon biryani masala powder 1 teaspoon garam masala powder Salt to taste Juice of 1 lemon For Rice:
      2 cups basmati rice, washed and soaked for 30 minutes 4 cups water 4-5 green cardamom pods 4-5 cloves 2-inch cinnamon stick Salt to taste For Biryani:
      3 onions, thinly sliced 3 tomatoes, chopped 2-3 green chilies, slit 1/2 cup chopped fresh coriander leaves (cilantro) 1/2 cup chopped fresh mint leaves 1/2 cup ghee or oil 2 tablespoons ghee or oil for frying onions 1 teaspoon cumin seeds A pinch of saffron strands (optional) 2 tablespoons warm milk (if using saffron) Fried onions for garnish (optional) Instructions:
      Marinate the vegetables: In a large bowl, mix together chopped vegetables, yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, garam masala powder, salt, and lemon juice. Let the vegetables marinate for about 30 minutes. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish. In the same pan, add chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook until the tomatoes are soft and oil starts to separate. Add marinated vegetables to the pan and cook on medium heat until the vegetables are almost cooked through. Remove from heat. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked vegetable masala. Repeat the layers until all the rice and vegetables are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top. If using saffron, dissolve it in warm milk and drizzle it over the rice layers. Cover the pot tightly with a lid or aluminum foil. Place it on a very low flame or tawa (griddle) and let it cook for 15-20 minutes on dum (slow cooking) until the rice is fully cooked and flavors are well infused. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad. Enjoy your flavorful Vegetarian dum biryani! Adjust spices according to your taste preferences.
      Here are a few videos for your inspiration:
      Veg Dum Biryani | Quick and Easy Homemade Hyderabadi Veg Dum Biryani Recipe in Telugu @Vismai Food
       
      వెజ్ దమ్ బిర్యానీ | Veg Dum Biryani Recipe in Telugu | Hyderabadi Vegetable Dum Biryani
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Here's a simple and delicious recipe for egg fried rice:
      Ingredients:
      2 cups cooked rice (preferably leftover rice, chilled) 3 eggs, beaten 2 tablespoons vegetable oil 1 onion, finely chopped 2 cloves garlic, minced 1 carrot, diced 1/2 cup frozen peas 2 tablespoons soy sauce 1 tablespoon oyster sauce (optional) Salt and pepper to taste 2 green onions, thinly sliced (for garnish) Sesame oil (optional, for flavor) Instructions:
      Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs to the skillet and scramble them until cooked through. Remove the scrambled eggs from the skillet and set aside. In the same skillet, add the remaining tablespoon of vegetable oil. Add chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant. Add diced carrots and frozen peas to the skillet. Stir-fry for a few minutes until the vegetables are tender. Add the cooked rice to the skillet. Break up any clumps of rice with a spatula and stir-fry with the vegetables until heated through. Drizzle soy sauce and oyster sauce (if using) over the rice mixture. Stir well to combine and evenly distribute the sauces. Return the scrambled eggs to the skillet. Stir-fry everything together until well mixed. Season the fried rice with salt and pepper to taste. If desired, drizzle a little sesame oil over the rice for added flavor. Garnish the egg fried rice with sliced green onions. Serve hot as a main dish or as a side dish alongside your favorite Chinese or Asian-inspired meal. Enjoy your homemade egg fried rice! Feel free to customize the recipe by adding other vegetables or protein like chicken, shrimp, or tofu. Adjust the seasoning according to your taste preferences.
      Here is a video for your inspiration:
      మిగిలిపోయిన అన్నంతో ఎగ్ రైస్ Perfect Egg fried rice with Leftover rice recipe in Telugu@VismaiFood
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Egg Dum Biryani is a delightful variation of the traditional biryani, where hard-boiled eggs are layered with fragrant basmati rice and aromatic spices. Here's a recipe to make Egg dum biryani:
      Ingredients:
      For Marination:
      6 hard-boiled eggs, peeled and slit 1 cup plain yogurt 2 tablespoons ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon biryani masala powder 1 teaspoon garam masala powder 1 teaspoon coriander powder Salt to taste Juice of 1 lemon For Rice:
      2 cups basmati rice, washed and soaked for 30 minutes 4 cups water 4-5 green cardamom pods 4-5 cloves 2-inch cinnamon stick Salt to taste For Biryani:
      3 onions, thinly sliced 3 tomatoes, chopped 2-3 green chilies, slit 1/2 cup chopped fresh coriander leaves (cilantro) 1/2 cup chopped fresh mint leaves 1/2 cup ghee or oil 2 tablespoons ghee or oil for frying onions 1 teaspoon cumin seeds A pinch of saffron strands (optional) 2 tablespoons warm milk (if using saffron) Fried onions for garnish (optional) Instructions:
      Marinate the eggs: In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, garam masala powder, coriander powder, salt, and lemon juice. Add the boiled eggs to this marinade, ensuring they are well coated. Let them marinate for about 30 minutes. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish. In the same pan, add chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook until the tomatoes are soft and oil starts to separate. Add marinated eggs to the pan and cook on medium heat for a few minutes. Remove from heat. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked egg masala. Repeat the layers until all the rice and eggs are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top. If using saffron, dissolve it in warm milk and drizzle it over the rice layers. Cover the pot tightly with a lid or aluminum foil. Place it on a very low flame or tawa (griddle) and let it cook for 15-20 minutes on dum (slow cooking) until the rice is fully cooked and flavors are well infused. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad. Enjoy your flavorful egg dum biryani! Adjust spices according to your taste preferences.
      Here are a few videos for your inspiration:
      ఎంతో ఈసీ ఎగ్ ధం బిర్యానీ | How to make Hyderabadi Egg Dum Biryani at home in Telugu @VismaiFood
       
      Hyderabadi Egg Dum Biryani | ఇలాచేస్తే రెస్టారెంట్ కంటే మించిన రుచి😋👌 | Egg Dum Biryani In Telugu
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Prawn / Shrimp dum biryani is a delicious variation of the traditional biryani, where succulent prawns (shrimp) are layered with fragrant basmati rice and aromatic spices. Here's a recipe to make prawn dum biryani:
      Ingredients:
      For Marination:
      500g prawns, cleaned and deveined 1 cup plain yogurt 2 tablespoons ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon biryani masala powder 1 teaspoon garam masala powder 1 teaspoon coriander powder Salt to taste Juice of 1 lemon For Rice:
      2 cups basmati rice, washed and soaked for 30 minutes 4 cups water 4-5 green cardamom pods 4-5 cloves 2-inch cinnamon stick Salt to taste For Biryani:
      3 onions, thinly sliced 3 tomatoes, chopped 2-3 green chilies, slit 1/2 cup chopped fresh coriander leaves (cilantro) 1/2 cup chopped fresh mint leaves 1/2 cup ghee or oil 2 tablespoons ghee or oil for frying onions 1 teaspoon cumin seeds A pinch of saffron strands (optional) 2 tablespoons warm milk (if using saffron) Fried onions for garnish (optional) Instructions:
      Marinate the prawns: In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, garam masala powder, coriander powder, salt, and lemon juice. Add prawns to this marinade, coat well, and let it marinate for about 30 minutes. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish. In the same pan, add chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook until the tomatoes are soft and oil starts to separate. Add marinated prawns to the pan and cook on medium heat until the prawns are almost cooked through. Remove from heat. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked prawn masala. Repeat the layers until all the rice and prawns are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top. If using saffron, dissolve it in warm milk and drizzle it over the rice layers. Cover the pot tightly with a lid or aluminum foil. Place it on a very low flame or tawa (griddle) and let it cook for 15-20 minutes on dum (slow cooking) until the rice is fully cooked and flavors are well infused. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad. Enjoy your flavorful prawn dum biryani! Adjust spices according to your taste preferences.
      Here is a video for your inspiration:
      How to make Prawns Dum Biryani at home in Telugu || Easy Dum Biryani recipe || @VismaiFood
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Hyderabadi Fish Dum Biryani is a delightful variation of the traditional biryani, where fragrant rice is layered with succulent fish pieces. Here's a simple recipe to make Hyderabadi fish dum biryani:
      Ingredients:
      For Marination:
      500g fish fillets (such as tilapia, cod, or any firm white fish) 1 cup plain yogurt 1 tablespoon ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala powder 1 teaspoon coriander powder Salt to taste For Rice:
      2 cups basmati rice, washed and soaked for 30 minutes 4 cups water 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For Biryani:
      2 onions, thinly sliced 2 tomatoes, chopped 2-3 green chilies, slit 1/2 cup chopped fresh coriander leaves (cilantro) 1/2 cup chopped fresh mint leaves 3 tablespoons ghee or oil 1 teaspoon cumin seeds A pinch of saffron strands (optional) 2 tablespoons warm milk (if using saffron) Fried onions for garnish (optional) Instructions:
      Marinate the fish: In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, coriander powder, and salt. Add fish fillets to this marinade, coat well, and let it marinate for about 30 minutes. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish. Add cumin seeds to the remaining onions in the pot. Once they crackle, add chopped tomatoes and green chilies. Cook until the tomatoes are soft and oil starts to separate. Arrange the fish: Place the marinated fish pieces in the pot along with chopped coriander and mint leaves. Cook on medium heat until the fish is almost cooked through and the gravy is thickened. Remove from heat. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked fish masala. Repeat the layers until all the rice and fish are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top. If using saffron, dissolve it in warm milk and drizzle it over the rice layers. Cover the pot tightly with a lid or aluminum foil and place it on a very low flame. Let it cook for 10-15 minutes until the rice is fully cooked and aromatic, and the fish is tender. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad. Enjoy your delicious fish biryani! Adjust spices according to your taste preferences.
      Here is a video for your inspiration:
      Hyderabadi FISH DUM BIRYANI|ఫిష్ బిరియాని|ఈ టిప్స్ ఫాలో అయితే వంటరాని వారు కూడా ఈసీ గా చేస్తారు
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Hyderabadi Mutton Dum Biryani is a classic Indian dish where marinated mutton (goat meat) and aromatic basmati rice are cooked together in layers, resulting in a flavorful and richly spiced one-pot meal. Here's a traditional recipe to make Hyderabadi mutton dum biryani:
      Ingredients:
      For Marination:
      1 kg mutton, cut into pieces 1 cup plain yogurt 2 tablespoons ginger-garlic paste 2 teaspoons red chili powder 1 teaspoon turmeric powder 2 teaspoons garam masala powder 2 teaspoons coriander powder Salt to taste Juice of 1 lemon For Rice:
      3 cups basmati rice, washed and soaked for 30 minutes 6 cups water 4-5 green cardamom pods 4-5 cloves 2-inch cinnamon stick Salt to taste For Biryani:
      3 onions, thinly sliced 3 tomatoes, chopped 2-3 green chilies, slit 1/2 cup chopped fresh coriander leaves (cilantro) 1/2 cup chopped fresh mint leaves 1/2 cup ghee or oil 2 tablespoons ghee or oil for frying onions 1 teaspoon cumin seeds A pinch of saffron strands (optional) 2 tablespoons warm milk (if using saffron) Fried onions for garnish (optional) Instructions:
      Marinate the mutton: In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, coriander powder, salt, and lemon juice. Add mutton pieces to this marinade, coat well, and let it marinate for at least 4-6 hours, preferably overnight in the refrigerator. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish. In the same pan, add marinated mutton along with chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook on medium heat until the mutton is almost cooked through and the gravy is thickened. Remove from heat. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked mutton masala. Repeat the layers until all the rice and mutton are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top. If using saffron, dissolve it in warm milk and drizzle it over the rice layers. Cover the pot tightly with a lid or aluminum foil. Place it on a very low flame or tawa (griddle) and let it cook for 30-40 minutes on dum (slow cooking) until the rice is fully cooked, mutton is tender, and flavors are well infused. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad. Enjoy your flavorful Hyderabadi mutton dum biryani! Adjust spices according to your taste preferences.
      Here are a couple of videos for your inspiration:
      అసలు వంటరాని వారు కూడా చేసేలా తిరుగులేని మటన్ ధం బిర్యానీ | 1 Kg Mutton Biryani in telugu@VismaiFood
       
      HYDERABAD MUTTON DUM BIRYANI with Perfect Masalas & Clear cut explanation by #PICHEKKISTABOBBY
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Hyderabadi Chicken Dum Biryani is a classic dish from the region of Hyderabad, India, known for its rich flavors and aromatic spices. Here's a traditional recipe to make Hyderabadi chicken dum biryani:
      Ingredients:
      For Marination:
      500g chicken, cut into pieces 1 cup plain yogurt 2 tablespoons ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon biryani masala powder 1 teaspoon garam masala powder 1 teaspoon coriander powder 1 teaspoon cumin powder Salt to taste Juice of 1 lemon For Rice:
      2 cups basmati rice, washed and soaked for 30 minutes 4 cups water 4-5 green cardamom pods 4-5 cloves 2-inch cinnamon stick Salt to taste For Biryani:
      3 onions, thinly sliced 3 tomatoes, chopped 2-3 green chilies, slit 1/2 cup chopped fresh coriander leaves (cilantro) 1/2 cup chopped fresh mint leaves 1/2 cup ghee or oil 2 tablespoons ghee or oil for frying onions 1 teaspoon cumin seeds A pinch of saffron strands (optional) 2 tablespoons warm milk (if using saffron) Fried onions for garnish (optional) Instructions:
      Marinate the chicken: In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, garam masala powder, coriander powder, cumin powder, salt, and lemon juice. Add chicken pieces to this marinade, coat well, and let it marinate for at least 2-4 hours, preferably overnight in the refrigerator. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish. In the same pan, add chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook until the tomatoes are soft and oil starts to separate. Add marinated chicken to the pan and cook on medium heat until the chicken is almost cooked through and the gravy is thickened. Remove from heat. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked chicken masala. Repeat the layers until all the rice and chicken are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top. If using saffron, dissolve it in warm milk and drizzle it over the rice layers. Cover the pot tightly with a lid or aluminum foil. Place it on a very low flame or tawa (griddle) and let it cook for 30-40 minutes on dum (slow cooking) until the rice is fully cooked and flavors are well infused. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad. Enjoy your flavorful Hyderabadi chicken dum biryani! Adjust spices according to your taste preferences.
      Here are a few videos for your inspiration:
      HYDERABADI CHICKEN DUM BIRYANI In Telugu |చికెన్ దం బిర్యానీ | Nizams Hyd Chicken Biryani@VismaiFood (10M views)
       
      Hyderabadi Chicken Biryani | हैदराबादी चिकन दम बिरयानी | Chicken Dum Biryani | Chef Ranveer Brar
       
      Post your recipe requests in this blog entry as comments..
       
    • Madhuri
         0 comments
      Please post all your recipe requests as comments on this blog entry here..
      Thanks
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